This Tuscan soup, which was can be learned on our culinary tours to Tuscany, is one of our favorite winter dishes, both hearty and delicious. Even my six-year old loves it, as it’s the perfect mix of creaminess from the squash and texture from the spelt. Plus, the subtly sweet-savory flavor is always a winner in our house!
If you can’t find spelt, substitute barley. I usually double (or even triple) the recipe to have lots of leftovers, and I serve it with a swirl of high-quality extra virgin olive oil.
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Butternut Squash and Spelt Soup
Prep time: 10 minutes
Cook time: 65 minutes
Cook method: Simmer
- 4 T olive oil
- 1 small onion, diced
- 1 c. butternut squash, peeled, deseeded, and diced
- 1 c. crushed or pureed tomato
- hot stock
- 6 oz uncooked spelt
- 1/4 c. whole milk
- Heat the oil in the bottom of a large pot or dutch oven.
- Sauté the diced onion until slightly translucent but not browned.
- Add the squash and a pinch of salt and sauté for 8 or 10 minutes, stirring frequently.
- Add enough broth to cover, cook for about 5 minutes more, slightly squashing the squash as you cook it.
- Add the spelt and more broth and continue cooking over medium low.
- After about 30 minutes add the tomato, then cook until the spelt is done, around 45-60 minutes. (Keep adding more broth or hot water as needed).
- Add the milk at the end, along with salt and pepper to taste. Serve with a swirl of extra virgin olive oil and some crusty Italian bread.
Looking for other traditional Tuscan dishes? Try some more of our best Tuscan recipes. And don’t forget to pair them with wonderful Tuscan wines!
Or, check out more of our blogs featuring Tuscany:
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